FOOD LION #1057 DELI

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some debris and soil on shelving and in need of cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some wall tiles cracked near slicer.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed employee leave kitchen area and return to work without a handwash prior to donning gloves. CDI - EHS provided education, employee washed hands and donned new gloves.

-REPEAT- 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- Observed Front handwashing sink blocked by a cart. Also observed that the Water at the sink was not turned on. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at the front blocked handsink. PIC stated that they do not use this handsink. EHS advised that the sink must remain operational and stocked. CDI - PIC moved cart, turned on water and replaced soap dispenser.

-REPEAT- 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed 2 spray bottles of sanitizer stored on prep table during food preparation. CDI - PIC moved bottles to chemical storage area.

6-202.13 Properly locate mechanical insect control devices. Observed mechanical insect control device installed over the chicken breading station.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed facility unable to produce max/min thermometer for testing sanitizing water temperature. VR Required (11-13-25)

5-205.15 Maintain a plumbing system in good repair. Observed leak at hot water knee lever at cake decorating area handwashing sink. Observed backflow prevention device at mop sink wrapped in plastic due to water leak. PIC has submitted work order for repair of both items.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in the wall under the dish machine. Observed missing coping tile in service room by mop sink. PIC to submit work order for repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on top the fudge icing for cakes.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed front handwashing sink blocked by multiple carts. CDI PIC moved carts.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle on the prep table, handing over single service items, and in the prep sink. Also observed First Aid kit on the prep table. CDI PIC moved the first aid kit and put the sanitizer spray bottles in chemical storage area.

5-205.15 Maintain a plumbing system in good repair. Observed front handwashing sink leaking.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor of WIC with large amount of debris.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids open.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P. Observed antiseptic being stored above single service containers. CDI: Antiseptic was relocated. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer being stored on top of a box of single service items. CDI: Sanitizer was relocated. REPEAT

REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bottle hanging on rack above sheet pans lined with single service wax paper. CDI: Sanitizer bottle was relocated.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food debris on shelving housing wrapped single service items. Clean as needed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed bottles of sanitizer stored on work surface during food prep

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey sandwiches, ham sandwiches, Greek salad, chicken salad sandwiches at front display case above 41F. PIC stated those items were prepared one to two days ago. PIC mentioned they may need to start placing items in walk in freezer to speed up cooling prior to holding. CDI items held over discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf, Observed chef salad and garden salad that were holding in case at 44F and 47F respectively. PIC stated items were prepped this morning to hold in case. CDI items moved to walk in freezer to get food down to temperature. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees engaging in food prep that were wearing watches..

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of chicken salad croissants that were held in display case at 48F. Employee stated they prepped this morning and left in walk in for 30 minutes prior to placing on shelf. Suggest facility check and log cooling and cold temperatures to ensure items are at 41F. CDI items placed back in walk in for cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roast beef deli slices, bologna slices, cracked turkey slices, provolone cheese slices for grab and go that was overstacked in front display case items held below the basket at 41F. CDI items sliced this morning and placed in walk in unit to cool. Observed chicken salad, sliced turkey, sliced cheese, and sliced lettuce stored in bottom portion of deli display case. Bottom unit not maintaining 41F or below. CDI items moved to trash. PIC stated they do not store cold items there and will ensure no TCS items stored there. Repeat. If ongoing issue with cold holding permit action may follow. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids open. Doors closed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed mozzerella sticks and tater tots below 135F. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken tenders, bbq wings, spicy wings, and boneless wings in front display case above 41F. CDI items discarded or placed in walk in for cooling. Repeat. Verification required

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed low sodium ham, ham, and bologna not dated in reach in case. CDI date added from the day before. Observed facility holding Fiorucci cured meats without a date mark and no documentation to state it is shelf stable. CDI provided food lion date mark approval from state. Told facility to keep copy in house. Had PIC print out copy before leaving facility. REPEAT. Observed romaine lettuce that was in walk in and reach in deli case. CDI items discarded.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee EarPods charging on food slicer, personal cell phone., and drink stored on prep top and single service items for the facility.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with outdated health policy. CDI provided with updated information. Repeat. Verification required.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Unable to produce vomit diarrhea plan. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed grab and go sliced roast beef packages, grab and go sliced Colby jack cheese, cold packaged wings, packaged fried chicken, and packages of teriyaki wings above 41F in front display case. PIC stated they will have someone check unit to ensure adequate holding temperatures. Verification required

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed low sodium ham, ham, and bologna not dated in reach in case. CDI date added from the day before. Observed facility holding Fiorucci cured meats without a date mark and no documentation to state it is shelf stable. CDI provided food lion date mark approval from state. Told facility to keep copy in house.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug at dumpster that was broken.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in bathrooms that were in need of cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with outdated health policy. CDI provided with updated information. Redpea

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Unable to produce vomit diarrhea plan. CDI plan provided

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed plain cold wings, gen tso wings, cold rotisserie chicken, and buffalo wings holding above 41F in display case. CDI items discarded. Items stacked to high in case.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no manager on duty with proof of certification.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with outdated health policy. CDI provided with updated information.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed low sodium ham, oven roasted ham, low sodium turkey, and buffalo turkey not dated in deli case. CDI items dated.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed all food employees working while wearing watches.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior of storage reach in unit and vents in walk in in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed leak coming from ceiling in kitchen. Leak is not close to food prep tables or storage areas but must be repaired.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by grill. CDI, paper towels provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spray gun for hose in hand sink by grill. CDI, items removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed General Tao chicken and bbq chicken hold holding below 135F. Employee states chicken has not been out more than an hour. CDI, items discarded by employee.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in dish washing area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed burned out lights at walk in freezer. Need replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed better cleaning needed in door tracks of deli cases

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with both lids and both side doors left open.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed much litter spilled onto pad area surrounding dumpster and grease receptacle. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty buildup in restrooms on ceiling next to ceiling vents and on ceiling-mounted sprinkler heads.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed only hand sanitizer at front handsink. CDI soap added. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no a paper towels at handsink. CDI paper towels added. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed ice and water dumped in handsink. CDI action ceased.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink, food, and personal items stored in dry storage area with single service articles. Repeat.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employees come from outside kitchen area and continue to handle utensils, scratch body and wipe face and return to handling food and equipment. CDI hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bbq wings, salt and pepper wings, general sao wings, and containers of 8 piece fried chicken that was close to front of unit holding at 45F and above. CDI items discarded. 7

5-205.15 Maintain a plumbing system in good repair. Observed backflow system at 3 comp sink leaking while pressure available in line. Unit is in need of repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ventilation in walk in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water leaking from ceiling during inspection.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee water jug stored on rack in walk in with food for facility.

3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be changed when soiled, damaged, or change of task occurs. Observed employee use gloves to touch clothes and continue handling food. CDI gloves changed and hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bologne, buffalo chicken, chicken chub, turkey, cajun turkey chub, fried chicken salad, chicken salad, pimento cheese, lunch meat packets, sliced turkey packets, and cheese packets that were above 41F. Units seem to be holding foods above 41F. CDI items above 42F discarded and items 42F moved to walk in for cooling. Suggest facility ensure items are not overstacked in display case to allow proper air flow. Verification required. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of chicken salad cooling in covered containers and did not drop in temperature. CDI had containers opened and temperatures dropped to 41F or below.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food while wearing a watch.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed fryer baskets and ladle that was soiled with grease and food debris. CDI items moved for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings in display case at 42F and turkey chub in reach in unit at 42F. CDI turkey chilled and wings only held for 4 days.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed facility date marking cured meats, that are labeled keep refrigerated, for more than 7 days without documentation stating they're shelf stable. CDI provided facility with letters from purveyor stating meats are shelf stable. Repeat. &

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on the prep counter.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed lettuce and rotisserie chicken that was not dated. CDI items dated. Observed facility without documentation for exemption for cured meats. CDI provided facility with documentaton. Repeat. Left at half points because it was one item and different product not dated properly. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents in walk in with dust and debris inside of unused proofers. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Small amount of dried meat on the inside blade area of the slicer- cdi wrs to correct. Be sure night staff know that the small black plastic piece pulls up for ease of cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed buffalo chicken salad given 6 days( chicken was made on the 12th) and it was stored at 42F on the side display unit. Other items in this unit were holding at 41F or less(other items that had been there all night were checked). Thank you for correcting the temperatures on the meat display unit so that 7 days can be achieved.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on prep sink spigot and caulking. Build up on hot display case, cold display case, old proofer, and walk in rolling rack.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in bottle and in the 3 comp sink at <150ppm. PIC took another bag off of the line and re ran the santizer so that it was 200-400ppm and bottles were refilled.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed deli meats that were stored between 41-45F, in the lower part of the display cooler, given >4 days. PIC discarded meats past 4 days and put new discard dates on the other open meats to correct. Lower the temperature of this unit so all meats and cheeses maintain 41F or less, or date mark for only 4 days. Chicken salad is getting 5 days still- this should only get 4 days as well. And be careful on chicken salad, that it is dated for the day the chicken was cooked, not the day the salad was made(date by oldest ingredient). A visit will be made to verify correction of dates.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on display cooler doors, walk in rack, walk in wall, and prep sink around the spigot.

Observed deli turkey stored directly next to boxes of raw chicken. Deli meat moved to the deli cooler. Observed black hot gloves used to get chicken out of oven, stored on a raw chicken box- gloves sent to be washed, rinsed, and sanitized. 3-302.11(A) Separate the different types of raw animal foods. -Pf

Observed chicken salad stored at 45F today on the customer display rack today and it was given 5 days. This product may only be held 4 days if storing it between 41-45F. Product voluntarily discarded by PIC today. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P

| Observed box of chicken tenders stored on the floor. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed build up inside of the retarder and in the hot hold display unit. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed the hose stored on with the water under pressure with a hose nozzle- water turned off to correct. Observed hose nozzle stored in 3 comp sink-moved out of sink basin to correct. 5-205.12 Prohibiting a Cross Connection - P,PF

Observed build up in floor drains, on floor around equipment, on wall at chicken prep, and ceiling vent in bakery. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

Observed windex and grill additive stored next to a box of deli wraps on the shelf- chemicals moved to the designated chemical storage area to correct. 7-201.11 Store toxic materials to avoid contamination. -P

Observed a box of pita chips stored on the floor today. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed bent/cracked metal on one of the slicers(not the food contact portion). Observed a gap between the sink and wall at the 3 comp. and prep sinks. 4-501.11 Maintain equipment in good repair.

Observed food debris all around the dumpster today and the top lid open. Observed the grease bin lid open as well. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Maintaining Refuse Areas and Enclosures - C

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken tenders holding below 135F in hot case. CDI - Out of temp products discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor food crumbs and debris in sliding door track of display case. Clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Rotissary chickens holding above 45F in cold case. CDI - Chickens discarded.

4-501.11 Maintain equipment in good repair. Vents and shelving in deli meat display case has peeling paint and becoming rusty. Deli remodel scheduled for next week; cases will be replaced at that time.

4-501.11 Maintain equipment in good repair. Vents and shelving in deli meat display case has peeling paint and becoming rusty. Repaint or replace.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating grease and food debris in sanitizing solution in three comp sink. CDI - Staff dumped sink and remade solution.

h4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in deli display cases and sliding door tracks on back of display cases. Clean.

2-402.11(A) Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee wearing hair net, but only on the back of her head. All remaining hair in the front and sides completely exposed and unrestrained.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scissors used to open packaged meat stored in container of sanitizer. CDI- Scissors removed by Debra Moss. Mrs. Moss and PIC Terry Vickers advised of approved methods for storing in use utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris under large in place equipment. Other shelving and reach in units maintained. Cleaning is needed.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF-Observed chicken salad and fried chicken inside the walkin not date marked-CDI -Foods were date marked.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C-Observed single service items exposed to splash. Protet all single service items and clean storage areas

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C-Observed debris inside drawers, cold storage units and under counters

5-501.15 Outside Receptacles - C-Observed dumpster lids open

6-201.11 Floors, Walls and Ceilings-Cleanability - Clean floor inside walkin freezer

5-202.13 Backflow Prevention, Air Gap - P. All indirectly drained pipes shall have a two inch air gap to prevent back flow contamination. Observed no two inch air gap beneath the three compartment sink. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. PIC stated that meat cutting gloves were washed and sanitized every night. CDI by instruction.

A thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.

All non food contact surfaces shall be clean to sight and touch. Observed debris on the interior of the reach in display cases.

A thin probed, small diameter, metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.

All wet wiping cloths shall be stored in sanitizing solution when not in use. Observed a wet wiping cloth on the food prep table. CDI- wet wiping cloth was removed.